Recipes by Chana Steiner

Prep by Shaindy Sturman

Styling and photography by Chay Berger

 

Sesame and Zaatar Grilled Baby Chicken Laffa Sandwich

When I was a kid, we would sometimes buy laffas already topped with zaatar, so this felt like a natural match. Of course, you can always sub some simple spices, like garlic and parsley, if you don’t have zaatar on hand.

Yield: 4 servings

Ingredients:

 

2 lb. skinless boneless dark chicken (baby chicken)

1 eggplant, sliced into half- or quarter-circles

1 red pepper, sliced

½ cup olive oil

1 teaspoon kosher salt

1 tablespoon zaatar seasoning

4 garlic cubes

¼ cup sesame seeds

4 laffas or pitas

Prepared techinah

Directions:

 

Preheat oven to 400°F. Line two baking sheets with parchment paper.

In a small bowl, mix the oil, spices, garlic, and sesame seeds. Arrange chicken and vegetables on the prepared baking sheets. Drizzle with spice mixture; toss to coat evenly. Roast for 50 minutes, flipping the chicken halfway through. The vegetables may require slightly less time; check after 40 minutes.

Place roasted chicken and vegetables in the center of each laffa; drizzle with techinah. Roll to enclose. Serve hot or at room temperature.

 

Sweet Chili Schnitzel Sub

Schnitzel sandwiches are always popular for both young and old. For crispy and moist baked schnitzel, I like to dip into oil or mayonnaise rather than egg when coating.

Yield: 4–6 servings

 

Ingredients:

 

2 lb. skinless boneless chicken breast

2 tablespoons oil

2 tablespoons mayonnaise

2 tablespoons sweet chili sauce

¾ cup cornflake crumbs

¾ cup breadcrumbs

Soft club bread or rolls

Lettuce or greens

Red onion, thinly sliced

Garlic mayo

 

Directions:

 

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a small bowl, mix oil, mayonnaise, and sweet chili sauce. In a second bowl, mix cornflake crumbs and breadcrumbs.

Dip chicken cutlets in oil mixture, then coat with crumbs. Arrange in a single layer on prepared baking sheet. Bake for 40 minutes, until cooked through.

Serve schnitzel in club bread with lettuce, onions, and garlic mayo.

 

Steak and Chimichurri Sandwich

The chimichurri really packs a fresh flavor punch. If you have any extra, try using it as a marinade for fish or chicken. Skirt steak, while delicious and easy to grill, does require at least one soak to reduce its saltiness.

Yield: 8 servings

 

Ingredients:

 

2 lb. skirt steak (4 large or 8 small pieces)

Coarsely ground black pepper, to taste

1 cup fresh parsley, checked

½ cup fresh cilantro, checked

1 teaspoon dried oregano

1 shallot, halved

4 garlic cloves

Zest of 1 lemon

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

½ teaspoon kosher salt

Baguettes or crusty rolls

 

Directions:

 

Ahead of time, soak steak in cold water to reduce saltiness. After one hour, drain and rinse.

Prepare the chimichurri: Place all ingredients in the bowl of a food processor. Pulse until herbs are coarsely chopped.

Prepare the steak: Heat a grill or grill pan. Season steaks generously with black pepper. Grill 3–4 minutes on each side to desired doneness. Let rest 10 minutes; slice thinly.

Place steak slices in baguettes; top with chimichurri to taste. Close sandwich and serve.